As someone who cooks for a large group pretty much daily, allow me to give you my biggest and best kitchen tip:
Clean. As. You. Cook.
You're probably not a professional kitchen running ten burners at once, you can likely find space to clean the counter or load a dish while your protein cooks. That way you can just eat and not have to worry about cleaning up after feeding your small army.
I just saved you from so much stress, wasted time, and frustration; I'm kind of a hero.
You're welcome, y'all.
Reddit user Sunieta25 asked:
"Cooks of Reddit, what is the best kitchen advice anyone should know?"
You might be a little caught off guard by what you find here, especially if you're expecting some secret recipe or little-known cooking technique.
You will absolutely not be surprised if you've worked in professional kitchens and your first thought was "Never trust the mandolin."
Never Trust The Mandolin
"Use the edge guard when you use the mandolin."
"I felt that pain all over again reading this comment. That thing scares me now."
"Please please please. Spilled a fair amount of blood even with cut-resistant gloves."
"When the recipe calls for three pounds of veg I buy four and just stop slicing well before I get close."
"No need to go all the way and risk it.. just buy the extra potato."
"As an ER doctor, I second this advice."
A Burn Buffer
"Contrary to popular belief, it often doesn’t work out great if you add your chopped/minced garlic to hot oil/butter first."
"It burns so quickly and tastes yuck. I like to brown something else first, like onions, and then add the garlic. The onions are like a burn buffer!"
"Even better is to understand why a 'burn buffer' works. It basically comes down the evaporation of water."
"Water boils at 100C and when it leaves the pan it takes heat away with it. You can put a pan full of water on the hottest stove around, and it's not going to get hotter than 100C until the water has virtually all evaporated."
"Put a thin layer of oil in the same pan and it will quickly reach much higher temperatures and the oil will smoke and burn."
"Most food contains water, and as that water escapes, it's reducing the amount of heat building up in the pan and in it's contents."
"But the water inside most foods can't get out as easily as plain water because some of it gets trapped inside the structure of the food, and can't escape until that structure breaks down enough via heating (and stirring, mashing)."
"So long as your onions are still releasing steam, they're reducing the amount of heat stored in the pan and it's contents and your garlic is less likely to burn. As soon as all the water is evaporated though, it'll burn quite quickly."
"Omg, I needed this 🥺 a newbie cook here."
"You follow instructions when baking. You follow your heart when cooking."
"Baking is a perfect example of 'don't tear down walls unless you know why they were built.' "
"If you know the chemistry at play, and what each ingredient is doing, you can get creative. But in baking, every ingredient does something and seemingly benign add-ons or substitutions can change that something."
"There is no such thing as 'authentic.' Cuisine is an ever changing thing. The food of any single place now was very different a hundred or more years ago because of constant changing of culture and trade within that culture."
"The word you should be using instead is, 'traditional' - and even that is not 100% perfect because what is traditional in one part of a country can be very different in another part of that same country. It can even go so far as being different going from household to household."
"But 'traditional' is the best term we have."
"With that said, 'traditional' is way overrated. If it was the be-all end-all, then our cuisines would be stagnant."
"Indian food would not have tomatoes and potatoes in it since those ingredients came from South and North America and not from the Asian continent."
"Mexican food would not have any beef or cheese in it since cows came from Europe. And you get the idea."
"So, have fun with mixing up cuisines. Instead of using sauerkraut for your German dish, you want to use Korean kimchi because you think the flavors will go well with each other? Go right ahead."
"Sure, there will be purest who will look down their nose at you but I am sure those purest have no problem having vanilla in their Italian gelato or using peanuts in their Thai noodle sauces. (Those ingredients are neither European or Asian.)"
"A blunt knife is more dangerous than a sharp one. Always keep your knives sharp."
"And a dropped knife has no handle! Get out of the way and let it fall."
"A slightly dull knife is dangerous because it makes slicing more difficult, but still possible. It just requires more pressure, which increases the likelihood that the knife will slip and cut something you weren’t meaning to cut."
"Every single time I've cut myself in the kitchen there have been one of two explanations: I was drunk or my knife was dull."
"The former was a case of a lesson learned in one, but the latter cost my chunks of fingertips on four or five occasions before I made it a point to make sure my knife was sharp before I started cutting rather than finding out when I slip and hope a fingernail somehow deflects the blade."
"Clean while you're cooking. While."
"People who consider themselves good cooks but leave behind a mountain of mess that someone else has to clean up are very rarely remembered for their cooking, but rather the mess they leave."
"This is something I wish I did sooner, definitely made things easier and cleared up more work space."
"This will save you so much time. Even better when you have eager help from a guest (the kitchen is the gathering place, always). Just plug through."
"I remember the first time I cleaned a pan after making spaghetti sauce in it, and realizing how easy and fast it was compared to dropping it off in the sink and coming back hours later to a caked on mess."
"And then it dawned on me that hot pans are easy as far to clean if you do it right away, and then you don't HAVE a post-meal mess to worry about after you eat. O.O "
"If you want crispness on the outsides of your meats, you should pat them dry before seasoning and putting them in oven or over heat."
"And you should let most meats sit for 10ish minutes after taking them off heat."
"Also, if you are breading meat, patting it dry is useful, too."
"Pat the meat dry with a paper towel, dredge it in flour/salt/pepper/seasoning mixture, then through beaten egg, then through bread crumbs."
"This will keep your breading from peeling off the meat when you pan fry it."
"Sometimes when you think something needs more salt, what it really needs is acid - lemon juice, vinegar, etc."
"I was going to post this, because it’s the best cooking tip I’ve ever received. I’ll also add that you should choose that acid based on what you are cooking."
"Italian? Try some red wine vinegar."
"Mexican? Try some lime juice, etc."
Quit Complicating It
"Always be suspicious of recipes that have a lot of ingredients, relatively speaking."
"When you find a recipe you want to try, compare it to a few similar ones from a generic Google search, and try and find what the 'core' of the recipe is."
"It's pretty common for food bloggers to add a little something extra to what they're making, but this can often be unnecessary at best, and detrimental at worst."
"I'll give you an example - here's a recipe for teriyaki sauce from the New York Times:"
"1 cup soy sauce"
"1 cup granulated sugar"
"1 ½ teaspoons brown sugar"
"6 cloves garlic, crushed in a press"
"2 tablespoons grated fresh ginger"
"¼ teaspoon freshly ground black pepper"
"1 3-inch cinnamon stick"
"1 tablespoon pineapple juice"
"2 tablespoons cornstarch"
"And here's one from a Japanese source, Just One Cookbook:"
"½ cup sake"
"½ cup mirin"
"½ cup soy sauce"
"¼ cup sugar"
"Now, both are going to taste fine, but the additions of cinnamon, molasses, and pineapple juice in the NYT recipe ended up getting lost after cooking."
"Flavors like ginger, garlic and pepper, while nice additions, are better incorporated through a side dish, like a fried rice."
"A great way to start cooking more simply is to practice with Italian pasta dishes. Simple, regional pastas like aglio e olio, cacio e pepe, trenette al pesto, and carbonara are all made with less than 10 ingredients."
"They force you to focus on your cooking techniques to get them right, and really show off the power of highlighting one or two flavors in a dish rather than making a hodgepodge of good flavors that are competing with each other."
"Accidents in steps and ingredients can sometimes lead to great discoveries. The longer you keep trying things the better you will get."
"Worcestershire sauce- accident. Guinness- accident."
"Puff pastry- accident."
No need to chill
"Not all fruits and veggies need to be immediately refrigerated. If they aren’t at the grocery store, they’ll probably be fine on your kitchen counter and it’ll help retain the flavors. Especially tomatoes!"
"Not only are tomatoes fine on the counter, that's where they're better off. DON'T refrigerate your tomatoes."
"There's something about their cellular structure, it starts breaking down under 50 degrees Fahrenheit. Also, never store onions and tomatos together, it makes the maters rot quicker"
"Cooking bacon in the oven is exponentially easier to perfect and clean up. Oven 405, line baking sheet with tin foil and lay bacon flat. Cook 13-15 minutes. perfect every time, then when fat on foil starts to harden you can just throw it away with no mess. You can also cook a lot more at once this way"
"Pro tip: put the bacon on baking sheet into a cold oven, set to 405 and cook for about 15-20 minutes. Why a cold oven? Bacon is fatty, needs to be cooked slowly, at a low temperature, so that most (but not all) of the fat renders away while leaving the finished product crispy and golden brown. So at 15 minutes, start watching the bacon closely- you want the bacon golden brown, but not excessively crisp,m. The exact time will depend on the thickness of the bacon slices and how quickly your oven reaches the target temperature."
"I put the bacon grease on our dogs food, usually have enough for 2 meals for them & of course they love it!"
-MyTurkishWadeparks and rec bacon GIFGiphy
prep, always prep.
"Have ingredients prepared before starting to cook.
It seems quite a Pinterest thing, but having the ingredients cut, weighed and peeled let you make everything in the moment it need to be done. And you'll cook faster."
"Many recipes can be spoiled if you have to stop everything and prepare some ingredient. Butter or eggs at room temperature, defrosted food or anything you have to cook beforehand, are also great examples."
"for my ADHD brain I absolutely have to do this, otherwise I will accidentally leave out an ingredient, every time, or my chicken will still be in the freezer, or something like that"
" 'Mise en place' is the professional cooking term for this"
"I like to do that the first few times doing a recipe, but many recipes have dead time that can be used to prep later ingredients instead of just sitting there waiting. You just need to know the whole process well enough to identify what needs to be ready first and what can be done in the middle of things."
"Carbon steel skillets (or cast iron) are the way to go. Season them and the treat them well and they will last a lifetime. Never again use a teflon coated aluminum pan."
"I love carbon steel. Cooks like cast iron without the extra weight, but I still have regular aluminum for sauces - particularly tomato. (And sometimes non-stick for eggs, of course.)"
"My general view is variety makes sense here. People buy sets of pots with the same finish for the aesthetics of it, but really you want different finishes for different techniques."
"Carbon steel for when you need to change temps rapidly, like making a sauce. Cast iron for when you want the pan to hold heat, like searing. Non-stick for eggs."
" 'I don't know how to cook' I learned at the age of 37 and there are so many cook books that focus on minimal ingredients and that are cheap to by. JUST TRY and if you mess it up, try again before long you'll be a pretty good cook and be confident to try more trickier recipes"
"This here! Just keep attempting things and let experience be the great teacher it is."
"Agreed, I've messed up so many recipes but got it right the 2nd or 3rd time round. Also I cooked the first one just for me, so if it was horrible it was only me that had to suffer through it."
-LJCMOBmajor payne GIFGiphy
Weighing vs measuring
'When measuring flour, use a scale not a measuring cup. Due to how flour is packed, the same amount can change up to 25% in volume. The same 120gr of flour can take up 1 cup or 4/5 a cup or 1 1/4 cup. Imagine it like having ten pairs of pants. You can roll them up and fit them in a little backpack or you just throw them in a suitcase. Learnt it the hard way baking bread."
"I was taught to spoon the flour into a measuring cup to avoid packed flour then scraped the top of with the back of a butter knife. Is this wrong?"
"Totally correct. Spoon and leveled changed my baking game and now I make awesome cupcakes."
"That's an American thing though. Here in Portugal only pudding recipes (it's all liquid) come in cups. Even my great-grandparents had kitchen scales."
"Clean. Everything. That. Touches. Raw. Chicken. This is no joke. Dogs can get salmonella as can children and everyone in the house, don’t be lazy with raw chicken. That is all. I’ve seen plenty of people that are lazy and don’t care and it’s usually those people that get sick. I don’t care how lazy you are, sometimes you really have to be careful."
"Always make sure people know if you’re behind them if you’re cooking with others and dull knives are more dangerous than sharp ones. Dull knives require more force and it leaves a nastier cut than a sharp one would. Those are all my general tips."
"Also, dont wash chicken in the sink/don't wash chicken at all. It's sufficient to properly heat it, but if you wash it when raw, Salmonella can get in your sink and stay there for a long time."
-Dependent-Status-880season 9 episode 21 GIF by SpongeBob SquarePantsGiphy
Skills over everything
"Learn techniques, not recipes."
"Recipes are fine, and great to get a meal to taste exactly the same, but what you really want to do is learn the technique behind each recipe."
"Learn to make basic sauces: béchamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise sauce and tomato sauce."
Learn how to cook an egg properly, how to stew, how to braise, learn how to fry. (not just deep fried, but pan fried and stir fry as well), how to roast, learn how to steam, how to sauté, learn how to grill, how to make a stock.
"Then practice by brining it all together. Once you have the techniques you can experiment with combinations, different ingredients, and try spices. You won't always succeed, but you'll build the basic knowledge that will let you tackle any recipe you find."
"If you know how to make the five sauces that alone gives you five basic things to pour or drizzle on food you just cooked. Use the basic techniques of frying you can figure out how to fry any item you come across."
How many do you need?
"When cutting different products (e.g. dairy, red meat, fowl, poultry, greens, and hotbgoods) use different cutting boards to avoid contamination."
"And ALWAYS keep the workplace and your tools clean"
"I have my general cutting board and then one specifically for chicken. But. I always cut produce then any meats so there isn't cross contamination."
"For me personally we do 3: 1 with a drip ring for meat products, 1 for fruits/similar that would otherwise absorb garlic/onion flavor and 1 big workhorse for everything else."
Is there anything you'd add to this list that you don't see?
Or something here you want to boo-hiss about because you disagree so much?
Tell us in the comments.
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Some people typically don't like being told what to do because they think they already know what they're doing.
That is until they stumble and land on their face.
It turns out what they were resistant to accepting in the first place was accurate all along.
If only they listened.
Curious to hear of other people's growing pains, Redditor TinyUnderstanding948 asked:
"What lesson did you have to learn the hard way?"
You can protect yourself with these reminders.
Leave A Paper Trail
"Any monetary or business agreement needs to be in writing!"
Observing The Fine Print
"Read the contract."
Generally speaking, business relationships and friendships are mutually exclusive.
"Not everyone you work with is your friend."
What Venting Led To
"My grandmother learned that the hard way a few years ago. Had been in the same industry since the 90s, was being paid less than she was worth honestly. On a break at work, she was venting to a coworker she thought she was friends with, about someone who worked in the same place as them."
"Word got back to the boss pretty fast and they used it as an excuse to stop giving her work and forced her out; they preferred a younger workforce that they could pay less. She had to retire without much savings, had to sell her house and move in with my aunt, and now has to live off of social security benefits. She probably would have never retired if she hadn't been forced to; because of her age, she wasn't able to get hired anywhere else."
"I work with someone who will laugh with you and pretend to be your buddy but as soon as you turn your back, she's already b*tched about you to 20 people and whined about you asking for her help with some small tasks (even though she offered her support)."
"The worst part is she is part of the HR team and she has a documented history of exploding at people, harassment and bullying, and not doing her job (because she spends most of her time crying and complaining). She is the stereotypical HR representative."
Consumers who were previously taken advantage of have the following advice to pass along.
Splurge On Good Quality
"Buy it nice or buy it twice."
"This is 100% accurate but needs a disclaimer: expensive does not always equate to nice."
The relationships we have with people are complex, but you may want to keep these in mind.
Extending A Lifeline
"You can’t always help people. You can show them you care and point them toward help, but it’s up to them to get better. And if you fail, it’s not your fault."
"You can't have a relationship with someone's potential."
Achieve Mutual Adoration
"Loving someone doesn't mean they will keep loving you."
And when it comes to your health, listen up.
"Drink plenty of water."
"It's hard to know when you're dehydrated sometimes. Felt terrible and didn't know why. Never felt thirsty. Had skin issues, lack of sleep, irritability, lack of concentration, dizzy spells, could not function at work, among other things."
"Ended up at the ICU with an IV drip for severe dehydration."
"DRINK YOUR WATER!"
While advice from the people we care about comes from a good place, they are not always appreciated.
Sometimes, we have to make our own mistakes in order to fully comprehend why we should apply certain standards to the way we go about our lives.
At least for me, I've found that picking myself up and dusting myself off was most effective.
As patients, we rely on the expertise of medical professionals to be able to identify whatever ailments we're suffering through.
We brace ourselves if we fear the worst, but oftentimes, we end up being comforted by a minor diagnosis.
But all the medical degrees and years of education can't teach doctors to practice empathetic, yet professional, doctor-to-patient interaction on a basic human level.
That has to come naturally.
Curious to hear from patients who have had disappointing or distressing interactions with their physicians, Redditor TheSpasticSheep asked:
"What’s the most out of line thing a doctor has every said to you?"
It's horrifying when even doctors don't have a clue about your condition and, even worse, they gaslight you.
"A gentleman I worked with showed up to work one day looking extremely sick. He was incredibly feverish, had muscle and joint aches, very lethargic and was looking very jaundiced."
"we insisted that he go to the doctor, as he looks like he is on deaths door. He told us that he had been to 2 separate doctors and the ER, letting them know that he has Malaria, and can they please give him some anti malarials. Both doctors and the ER insisted that it 'was impossible to have malaria, as Australia doesn't have malaria,' and that he probably just had the flu, or some other viral infection. And they are correct. We don't have malaria here. But, what they failed to grasp was that this gentleman was an expat who worked in Africa for a number of years, and has had malaria 5 times already. So not only is he an expert in what malaria 'feels' like, but he is also at risk of developing malaria again, even if he hasn't been to Africa in a few years."
"He ended up having to go back to the ER, and basically force them to run a test for Malaria, after which they were like 'oh wow, you do have malaria.' And he was like 'no sh*t, i told you that 2 days ago.'"
Not Going Mental
"I had smashed my face on my steering wheel during a bad car accident and was experiencing intense pain. I teared up when he put the scope in my nose and was told I obviously have psychological problems and if I went on medication it might not help my pain, but I wouldn't care as much."
"Finally found a good doctor and surgery removed the chunk of nose bone that was stabbing into a nerve in my face."
The wrong treatment after a misdiagnosis can be a doctor's serious mistake.
"I had a growth on my scalp a few years ago and went to see a skin cancer specialist. Who said it was a malenoma and I was going to need most of my scalp removed. Without even having a biopsy. He starts telling me to prepare myself for this surgery that will disfigure me. I was about 19 at the time with long hair. He started saying ill need to wear a wig and my hair may not grow back and the skin above my eyes will need to be removed."
"I was petrified. Went home in tears and absolutely petrified."
"Then my dad took me to his doctor, who took a biopsy."
"It was just a random skin growth and she cut it off then and there."
"Years ago, one of the sexual health nurses at my work told me she just saw a woman who very clearly had a scabies infestation around her genitals. She said the treatment was simple and that a cream was applied with almost instant relief. She said what upset her about that patient was that almost a year earlier she’d been to a doctor about the infestation, the doctor didn’t even inspect her and just prescribed her antidepressants. I was horrified and still am over 7 years later. So much medical gaslighting."
"Too Young" For Cancer
"Not one, but two doctors to my dad- 'you’re too young to have prostate cancer, no need for a biopsy, it’s just a bladder problem.'”
"He died 15 months later from an aggressive prostate cancer that spread to create tumors all over his body."
The "Sad" Pill
""While teaching abroad in Vietnam I was struggling with depression. The doc diagnosed me with homesickness and prescribed a box of 160 hydrocodone to take 'when I feel sad.'"
"I was 21 and this was 2007, way before pill use was talked about mainstream. Subsequent boxes were $12 each at a walk up pharmacy, no script needed. I became addicted for 6 years."
"Edit, as I have many people stating that pill use has been discussed forever: I’m talking about the point we got to where most people knew about the dangers of opioids, what the main ones were, the fact that they were being overprescribed etc. Had I heard the word hydrocodone and been exposed to the world and media like I have over the last decade with the spotlight on the opioid crisis, I would never have taken them. That’s the main point I was attempting to make."
It's even more unsettling when someone you entrust your life to crosses a line.
Assessment Or Pick-Up Line?
"Mental health doctor told my daughter, 'You're too pretty to be depressed.'"
A NSFW Observation
"Not a doctor, but a dentist. When I was like 13 or 14 he commented on my lack of gag reflex, telling me that I’m going to be 'very popular with the boys.' It took me a few years to realize what he meant by that."
Mom To The Rescue
"I was the opposite. My dentist said, 'If you always gag like that, you're never going to find a good husband!'"
"I didn't understand why my mom yanked me out of the dentist's chair, but I'm proud of her for that. I think I was 6 or 7 years old."
The Gynocologist's Love Advice
"Mentioned that my sex drive was abnormally low to my gyno, and she said my husband just needed to be more forceful when initiating and I’d get into it. Immediately switched doctors and never looked back!"
The Gyno Who Jumped To Conclusions
"Mine was the opposite. Moved and went to a new gyno that several women raved about. I expressed concern over my low sex drive (especially since I was only 25). The next thing I know she is giving speeches and pamphlets and trying to give me info on women’s shelters. I was so confused."
"She just jumped to the conclusion I must be a battered woman. No matter what I said, she was convinced I was being abused. I tried to reassure her no, my husband was definitely NOT the problem and he was actually quite good in bed and extremely attentive to my needs. It was clearly a physical problem."
"Never went back. She even called several times to 'check' on me. I get that some women may need this, but I mean there was literally no red flags, quite the opposite. It was weird."
Going to the doctor's office for any reason can cause a lot of anxiety.
Patients should never have their stresses exacerbated by an unqualified doctor giving them a false analysis or downplaying their concerns.
Hopefully, you're in good hands with a physician who is professional, as well as compassionate.
Growing up, I had zero idea that the food I ate daily was "cultural."
It didn't occur to me until I was a kid when my mother had to gently explain to me that not everyone ate rice & beans.
She had to explain it because we were about to eat at a white friend's house for the first time.
I've always been weird about food tastes and textures and mom needed to warn me that the beans I could expect would be nothing like what I knew.
They would be sweet, have big chunks of chewy pork (which would also be sweet), and would NOT be served with rice.
"What do you mean there's no rice with the beans? Did they run out? Should we bring some?"
"No, they just don't eat rice and beans."
"So what do they eat with their chicharron de pollo?"
"They don't eat that. They do fried chicken a little different and they tend to eat things like rotisserie chicken instead."
Y'all should have seen my face.
It's been thirty years and I still struggle with the idea of not eating rice and beans all the time. I've come to understand that not everyone grew up in a Caribbean cultural household, though, and most Americans ate from a whole other menu.
Reddit user remyleboi00 asked:
"Non-Americans, what is the best 'American' food?"
Even as someone born in America, it took a while before I got familiar with American food.
So if it's just not your comfort zone - let Reddit guide you to the can't miss dishes.
"Cajun food. Definitely the most unique American food"
"As an American I 100% agree with you. Cajun food is heaven sent"
"That's because of it's native American roots, fun fact Cajun peppers are named after the south American tribe that influenced the Spanish/French who brought it to Louisiana. Maque Choux is also a very native American dish that can be found in Mexico as Calabasitas."
They Are Fundesperate housewives eating GIFGiphy
"Curly fries 👌"
"Recently came across Carl’s jr for the first time in Istanbul airport and the curly fries were just the best"
"the fun thing about curly fries is that they are basically the same everywhere. I'm pretty sure it's one company supplying all the different fast food places"
"I hate to sound like an ignorant foreigner but a made from scratch Mac & Cheese with at least 3 different cheeses plus a crispy breadcrumb crust on top is one of my favorite American dishes"
"Mac & Cheese is such a favorite of family get-togethers that if you volunteer to cook it, your Mac & Cheese needs references."
"It’s especially good with some pulled pork and caramelized onions mixed in. And some insulin."
"Solid choice. We Americans LOVE cheese."
"No need to apologize. One of our favorites too."
Thankful For Thanksgiving.I Love You Cooking GIF by Bob's BurgersGiphy
"I'm from Mexico and we get spoiled with our traditional cuisine but I found the thanksgiving dinner experience in the US incredible."
"Love everything, the turkey (dark meat :) ), cranberry sauce, the stuffing (oh the stuffing), mashed potatoes, salads and the delicious pays that follow for dessert. That whole combination plus the red wine and good company is an incredible experience hard to match."
"We also get spoiled with your traditional cuisine."
"I usually get a food coma on Thanksgiving"
"As an American who loves the Thanksgiving and other holiday classics this warms my heart to hear from someone whose cultural cuisine is considered a full on cultural heritage of humanity by UNESCO."
"A nicely done, quality turkey with proper attention paid to all the sides, and good friends and/family is such a great experience."
"Same with the ham or prime rib dinner at Christmas. And all the pies. God I love pumpkin pie."
"Anything smoked: brisket, pork shoulder, chicken, turkey. I've even had smoked burgers. If seasoned well you don't even need BBQ sauce and it is so tender and juicy."
"I smoke meatloaf, can't go back to oven baked ever again."
"This tread has me wanting to smoke a brisket sooner rather than later."
"I love smoked brisket. I agree with you about the sauce. Taste the brisket before dunking in another flavor."
"Native Texan here. Agreed. The general rule here is that you never sauce beef. Let the flavor of the meat stand for itself. Hell, there are some places in Texas (particularly in Lockhart) that will ask you to leave their establishment if you ask for BBQ sauce."
"Now, pork and chicken, whatever else... Go nuts... Just leave beef alone."
"I had smoked mac and cheese once, it was heavenly."
Risk It Allhungry bart simpson GIFGiphy
"This is probably a recipe for disaster but I'm British and growing up visiting Florida I would love eating raw cookie dough from the refrigerator section"
"Cookie dough is so good that, given the option between not eating it, or getting food poisoning, nearly everyone will pick the cookie dough."
"It’s one of the few foods in the country where everyone knows the risk of food poisoning, and everyone makes the conscious, willing, and eager decision to not give a f*ck."
"All of us here in the U.S. know that eating the cookie dough is the best part of making homemade chocolate chip cookies. I have a recipe for brownies with a cookie dough topping. Cookie dough ice cream is also extremely common (it’s vanilla ice cream with cookie dough bits mixed in)."
The Holy Pudding
"I can’t find someone who’s listed it so"
"That shit is LIFE CHANGING"
"Gotta have the Nilla wafers or it isn't right."
"Ah, finally! A person of culture. Banana pudding is the closest food can come to a religious experience."
Cornbread!cornbread cooking GIF by emibobGiphy
"Oddly enough, no one seems to have mentioned it…but cornbread . Yeah , as a guy who moved here , Americans have got cornbread down to a T . Combined with some soul food ? Makes me smile on the inside . Gives me high blood pressure , but smile on the inside too"
"A nice warm cornbread muffin with some butter and a little drizzle of honey is amazing."
"Cornbread with a nice bowl of chili is such a nice comfort food."
"And the spicier the chili the nicer the sweet, buttery cornbread is with it."
"Peanut butter and jelly sandwich, at first i thought it was a disgusting combo, but when i tried i loved it"
"Interesting, most people in America are introduced to pb&j before we're even old enough to remember"
"Farmer’s market jam is the way."
"That was my most frequent meal in elementary school. I didn't realize it was an American thing until recently."
"It's easily top 3 greatest sandwich ever."
As American As It Getspulp fiction breakfast GIF by MIRAMAXGiphy
"I may be a simpleton, but an average diner with bottomless filter coffee, pancakes, bacon and syrup was my favourite part of the day. Although I did put on about 10-15kg after a month in Texas"
"I missed this sooooo much when I lived in the UK (grew up in New Jersey, land of diners). They simply do not do American diner breakfasts in Europe."
"My wife is German, I am American but we live in Germany. We took her parents to the states with us one summer on vacation and one of the things they insisted we do was go to a diner where they pour your coffee at the table, like in movies and tv shows."
"Took them to my favorite little spot, they loved the waitress filling up their cups unprompted."
Now that youve heard Reddit, it's my turn.
So remember how I said that I wasn't really exposed to American food until I was a bit older, even though I was born and raised in America?
I was 22 before I had meatloaf and mashed potatoes.
FAM. Fam. Faaaaaaaaaaam.
There is no greater meal for after a night of drinking than a good meatloaf and a nice herb and garlic mashed potato.
Keep your greasy pizza, amateurs. It's potato time over here.
Have you ever been caught in a conversation you didn't want to be in? Or start talking to someone only to realize you want to stop? Perhaps you were talking to a friend when the conversation took a turn for the uncomfortable.
Whatever the case, we've all been in those situations where we want the conversation to stop, but don't want to be rude.
When I was in third grade, I asked if I voted on American Idol that week. I said yes, since everyone seemed to, but of course I didn't know what American Idol was. Being pop culture challenged, I thought it was a ship. Needless to say everyone was confused when I was asked who I voted for and I replied, "What do you mean? I voted for American Idol!"
It didn't take me long to realize something was amiss, and I probably would've very rudely excused myself from the conversation (fueled by my embarrassment) if my teacher hadn't called us to attention at that very moment.
Luckily, the people of Reddit were willing to share their methods to politely end a conversation when Redditor Spritti33asked:
"How does someone politely end a conversation with a person who won't stop talking?"
Extricate Yourself Immediately
"When they draw a breath, politely say:"
""On that note, I must be on my way.""
Then, simply leave."
Couldn't Get Him To Shut Up
"Yea I worked with a dude who needed to talk. I just talked to him to be polite and not awkward. And I remember him saying "at least you're not one of those people who are silent all day". In my head I'm like, "FUCK, I wish I could be silent all day but now that you said that it would be even more awkward."
"At some point, I just mentally said f**k it and started giving him one-word replies. I think he got the hint because he started talking to me less. Eventually, he quit after a couple of months so it's all good!"
"But some people just need to talk for whatever reason. I need my freaking silence."
Put It In Writing
"I once worked with a man that managed to say nothing, despite talking nonstop. He would explain an issue to me over the span of 5 min. I would say "OK, so the issue you're having is x?" and he would say "No" then launch into a 5 min monologue about something completely different. One time, after half an hour talking with him I still had no idea what the problem was, so I said "put all the issues in an email so I can put it in the queue" and just left. Never got a coherent email either but at least a rambling incoherent email is easier to walk away from and less time-consuming."
Put Them (Back) To Work
"If you're in an office building with someone (or any location the person you're talking to has a desk), one trick you can try is walking them back to their desk, say something like "well, I'll let you get back to it!", then turn around and leave."
Taking Care Of Each Other
"My workplace has someone like this and it’s pretty much become a part of our culture to monitor who is trapped talking to her, for how long they’ve been stuck, and to rescue them after an appropriate amount of time has passed. She doesn’t get it, and probably never will."
Talk To The Door
"My husband worked with a woman who would not stop talking. Just wouldn't. So you'd gather your stuff, while she monologued. You'd say goodbye to everyone else, while she monologued. You'd walk to the door as she followed you and shut the door in her face while she monologued. You could hear her still talking to you behind the closed door while you walked away."
Take Your Turn
"I learned a trick. Most excessive talkers hate listening. So I simply participate and tell my own stories. After one or two stories they are usually ready to leave themselves to seek their next victim."
Create A Deadline
"My entire dad's side of the family are the type that never stop talking."
"The key to getting a word in is to just respond to whatever you wanted to add to even if they are still talking. It might feel rude but most people who are like that were raised in environments where that's the norm or in the case of people with disorders like ADHD and Autism, they most likely know they have the tendency and will roll with it."
"Best way I've found to get end a conversation with ramblers is to set a deadline as early as possible in the conversation (ex: I have to leave at 6pm to get to ______ on time). If you do this you can do the "I'm sorry I really have to go" and immediately leave without offending them because you've already set the expectation that you would be leaving at a certain time."
"This is why I hate taking Lyft/Uber alone, I seem to always get the folks who just want to talk the entire time. My boyfriend tells me to just not engage but when you’re in a car with someone it’s kinda hard not to. The ONE time I just wore headphones the whole time, the driver at the end said “maybe you’ll actually talk next time”"
No Need To Feel Bad
"People who are like this expect folks to just walk away from them while they are talking because that’s the only way the conversation ends. It’s not rude to them, it’s normal. So, it’s entirely okay to say, “all right this has been great, see you later,” and then just walk away smiling."
Sometimes it's hard to get out of a conversation you never wanted to be in, and sometimes it's equally as hard to keep your temper in check.
However, if you remember some of these tips and tricks, you may be able to successfully get yourself out of an unpleasant or unceremoniously long conversation in the future!